Preparation
- Halve and stone the avocados, keeping one stone. Spoon the flesh into a bowl, add the lime juice and roughly mash with a fork, leaving some chunks.
- Remove the core from the tomato and dice finely. Finely chop the onion, chilli and coriander.
- Stir the tomato, onion, chilli and coriander into the avocado and season with salt and pepper.
- If the guacamole is not eaten straight away, put the reserved stone in it, cover with cling film and chill to keep it green. Serve with the tortilla chips.
Drink with it
Tequila blanco · excellent match
Margarita or tequila highball: Blanco, soda, lime, plenty of ice
The lime and coriander in the guacamole meet the green, peppery agave notes; ice and soda keep the alcohol away from the chilli and cut the avocado fat.
Tequila Blanco, Reposado, and Añejo: what aging changesPale lager · excellent match
Mexican lager, ice cold, with lime if you like
Carbonation and a slim body lift the creamy avocado from the palate and cool the fresh chilli.
Pils or Helles: What's the Difference?White wine · excellent match
Sauvignon Blanc, young and fresh
Green, herbal notes and high acidity mirror the coriander and lime and stand up to the avocado fat.
Which wine pairs with food? A simple approach to choosingMezcal · excellent match
Mezcal joven (Espadín), neat in a small copita, with an orange slice, sipped slowly
Guacamole with totopos is the standard botana in the mezcalerías of Oaxaca: the smoke of the mezcal settles over the creamy avocado, while lime and coriander meet its green agave notes. Take small sips, because alcohol heightens the chilli.
Tequila and Mezcal: What's the Difference?Sparkling wine · good match
Crémant or Cava, brut
Bubbles and acidity clear the fat and the salt of the chips from the palate.
Sparkling wine, Champagne, and Prosecco: what's the difference?